Greek shortbread

Greek Shortbread.2Australian Women's Weekly
32 Item



1.Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolk and brandy. Transfer mixture to a large bowl; add sifted flours.
2.Preheat oven to moderately slow, 160°C (140°C fan-forced).
3.Take a level tablespoon of dough and roll between palms into sausage shape, tapering at ends; bend into a crescent. Repeat with remaining dough. Place on lightly greased baking trays, 3cm apart. Bake for about 15 to 20 minutes or until browned lightly. Cool on baking trays for 5 minutes.
4.Sift a thick layer of the extra icing sugar onto a large sheet of greaseproof paper. Place shortbreads on icing sugar, dust tops of shortbreads heavily with icing sugar. Cool.

Suitable to freeze. Not suitable to microwave.


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